feelgoodfoodie.net
Quinoa Bowl Recipe with Roasted Vegetables
This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and quinoa and topped with a tahini sauce.
Prep
25 min
Cook
35 min
Total
1h
Serves
4
Instructions
- 01
Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.
- 02
Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.
- 03
Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.
Nutrition
per serving · 1 serving
- Calories
- 441
- Protein
- 12g
- Carbs
- 67g
- Fat
- 15g
- Fiber
- 10g
- Sugar
- 8g
- Sat. fat
- 2g
- Sodium
- 935mg
Variations & swaps
Recipe Variations
- Change up the quinoa. There are options when it comes to cooking quinoa! You can cook up white, red, black, or even tri-colored quinoa.
- Add in seasonal vegetables. If you have garden vegetables, those would be perfect to use in this simple bowl. Use summer veggies in the summer, and winter veggies in the winter!
- Don’t forget the toppings. Fresh lemon juice or lime juice squeezed on top adds such a great flavor. You can also add fresh cilantro, chives, and even sesame seeds, too.
- Change up the sauce. You can try a drizzle of chili oil, try some tzatziki sauce or even some aioli sauce on top especially if you’re not a fan of tahini sauce.
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